5-Minute Thai Peanut Sauce

Prep Time: 3

Cook Time: 2

Total Time: 5

Ingredients

1 (13.5 ounce) can coconut milk, light or regular
3-4 tablespoons red curry paste (see note)
1 cup natural unsweetened creamy peanut butter (see note)
3 tablespoons low-sodium soy sauce
¼ cup sugar or honey
2 tablespoons white vinegar or rice vinegar
½ cup water
½ teaspoon sesame oil

Instructions

Whisk together all the ingredients in a saucepan and bring to a simmer. Cook, stirring often so it doesn't scorch, for 2-3 minutes.
Let the sauce cool slightly. Transfer it to a container or jar, cover, and keep in the refrigerator for several weeks.

Notes

Curry Paste: add the curry paste according to how flavorful/spicy you want the sauce. Brands differ in heat - I often use the Thai Kitchen brand because I can easily find it in my grocery store and I use the full 4 tablespoons but I don't mind a touch of spiciness.

Peanut Butter: it's really important to use natural unsweetened peanut butter here. I've tried it using your every day creamy peanut butter (like Skippy or Jif) and the texture and flavor is overly sweet and just weird. You really want that natural peanut flavor to come through.

Skip the Simmer: the recipe says to simmer the ingredients and that definitely deepens the flavor and thickens the sauce but as I mentioned in the post above, several times, I've skipped the stove step and just blended everything up and it's tasty, tasty.

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